For my family, shrimp is one of those go-to proteins, especially during the summer months. It’s so versatile, you can grill it or saute it and have so many different meal options at the ready in under 10 minutes.
This recipe is a GARLIC and BUTTER SHRIMP SCAMPI…now if you know me, you know that I LOVE garlic. I am a firm believer in you can never have too much garlic or butter. This is actually one of my favorite recipes to make because everyone (toddler included) LOVES this and it is one of the only times I don’t have any leftovers!
TIPS TO HELP MAKE THE DISH AMAZING
- PREP all the ingredients and have them at the ready on your counter. Shrimp cooks really quickly, so you want to make sure you have everything already laid out.
- I usually use pre-cooked frozen shrimp that I defrost a few hours before I begin cooking.
- Before starting, I also run the shrimp under cool/cold water while taking the tails off. I find that it also makes clean up slightly easier for me but you do you! This will also help get off any stray ‘ice’ around the shrimp so you don’t go burning yourself with splashing water when they hit the pan.
- This recipe does call to use white wine, however, you can sub that out with either chicken broth or even white cooking wine. My husband and I aren’t big wine drinkers so I hate opening a bottle just to use for cooking.
- The wine can be omitted completely, it’s a great dish either way!
SUPER SIMPLE SHRIMP SCAMPI!
- Saute Pan
- 2 TBSP Olive Oil
- 3 TBSP Butter
- 3 TBSP Minced Garlic or 5-6 cloves (minced)
- 1 16 OZ Frozen Shrimp (or fresh) with tails on/off
- ¼ TSP Salt (or to taste)
- ¼ TSP Pepper (or to taste)
- ¼ TSP Red Pepper Flakes (to taste or optional)
- ¼ CUP Chopped Parsley
- 2 TBSP Lemon Juice (or ½ lemon squeezed)
- ½ CUP White Wine/Broth
- Heat olive oil and ½ the butter in large saute pan over medium heat until butter is slightly melted. Add in minced garlic and cook until fragrant (30 seconds to 1 minute).
- Add in shrimp in a single layer and season with salt and pepper to taste. Cook until they become slightly pink (1 minute or less). Then flip and season this side with salt and pepper to taste.
- Pour in white wine/broth and with red pepper flakes (if you're using) and bring to a simmer (liquid should be reduced by about ½) and shrimp are completely pink. You want to make sure to not overcook the shrimp as they can become tough & rubbery.
- Stir in remaining butter, lemon juice and ½ the parsley then remove from heat immeditaely.
- Serve over rice, pasta, or spiralized veggies (if you're looking for a lighter fare).
- Garnish with remaining parsley and some lemon wedges.
This recipe is great to have during the summer months because it can be light but also filling (depending on what you serve it with). The scampi sauce is amazing and not too heavy.